SUCROSE POLYESTER CONTENT IN FOODS BY A COLORIMETRIC METHOD

被引:2
作者
DRAKE, MA [1 ]
NAGEL, CW [1 ]
SWANSON, BG [1 ]
机构
[1] WASHINGTON STATE UNIV,HOME ECON RES CTR,PULLMAN,WA 99164
关键词
SUCROSE POLYESTERS; FAT SUBSTITUTE; LIPIDS; CHEESE; COLORIMETRIC METHOD;
D O I
10.1111/j.1365-2621.1994.tb05586.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Lipids were extracted from the food sample with petroleum ether and sucrose polyesters (SPE) and triglycerides in the extract were hydrolyzed with 1N methanolic KOH for 8 min. Free sucrose was extracted with water, and quantified colorimetrically using a phenol-sulfuric acid test. Results were compared to a standard curve from known quantities of hydrolyzed SPE. Standard curves were linear and reproducible through 90% SPE (r = 0.999).
引用
收藏
页码:655 / 656
页数:2
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